I would suggest the iodine-based sanitizer knows as "Iodophor" if you really feel the need to sanitize the water:
http://en.wikipedia.org/wiki/Iodophor
This stuff is an iodine-based sanitizer, fairly common in homebrewing (but probably not as common as Star San). I started out my homebrewing career with it, and still have some left. A big bottle goes a ...

A few drops of vodka (or higher proof Everclear if you can get it) on top of the spices/additives, just enough to wet them. Let sit for 60 seconds and add to beer.
Realistically, you probably would be fine adding them directly to the beer without sanitizing. Finished beer is aseptic enough to withstand additives without infecting, it's unfermented wort that ...

Disinfection (99.9% kill) occurs with 62% ethyl alcohol with a wet contact time of about 30 seconds. Note that hand sanitizers are required to have "at least 62% ethyl alcohol". I'm doubting that you have vodka that is over 120 proof that you would want to waste on sanitizing something for a brew!!!!! I've always found pasteurizing, or even boiling with a ...

Disclaimer: I am neither a medical doctor, nor an expert on making liquor or on this kind of brewing, nor a scientist.
Sorry, I am not sure this will work for you, in my uneducated opinion, unless you plan to use only fructose in your liquor. (I am assuming that fructose is safer for diabetics, and you are OK ingesting it, even though I believe the jury is ...

I have made coffee wine before and it was the biggest pain of all the wines I made, it never stopped foaming! Maybe I did something wrong.
As for the taste, wine never really tastes like what it is made from. You would have to add flavor after it is done brewing and before you bottle it. For example, I make a great strawberry wine and it smells so nice ...

This is the recipe I use to make Kahlua.
1 qt water
2 1/2 cups Sugar
3 tablespoons of instant coffee
1 tablespoon of Vanilla
2 1/2 cups Vodka
Bring water, sugar, and coffee to a boil in a saucepan. Simmer VERY slowly for 3 hours. Mixture will be very dark and syrupy. Cool. Add vanilla and vodka. Makes 7 cups.
Options:
Instead of using instant ...

Quick note. Some of the older H.B. recipes, 20+ years ago, called for saccharin to give residual sweetness in extract beers. When splenda came out, one of our brew club members wrote to them and asked if splenda could be used the same way. They replied and said absolutely NOT! The yeast in the ferment COULD produce methanol from the altered sugars in ...

I tried using a swamp cooler, but found picnic ice packs to be much more effective. After the initial investment, they are free. I just change them out a couple of times a day for the first three to four days.

I'd personally use bleach for this--get some white fabric instead. One teaspoon per gallon is a good minimal concentration. Maybe try 2 tsp. Whatever you use, it will end up concentrating, as evaporation (like distillation) will leave behind everything but the water. Wash your fabric occasionally to remove this concentration (phosphates and organic ...

Cherries have natural yeast on their surface so if you do not wash the cherries but place them in a jar with sugar they should ferment. According to my late grandfather (who made many, many batches of vishnick) you should allow it to ferment in a dark location for at least a year and then drain off the liquor after a year. The original jar should be covered ...

For what its worth, I recently made Cherry Bounce with Montmorency Cherries I picked from Door County, WI and Brandy. I used a liter of brandy, about 1.5 cups of PITTED cherries, and about .33 cup of turbinado sugar. I mixed it up in the bottle and let sit for 4 months.
It is delicious. If it were me, Id simply do the same but with vodka. There is not a lot ...